Egg liqueur gugelhupf

Name: Egg liqueur gugelhupf
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 250 g icing sugar I take normal sugar; 5 Eggs (size M); 2 packages Vanillin sugar; 1/4 l Oil I take 250 g butter and let it melt in the pot. Then let it cool down - lukewarm; 1/4 l Egg liqueur; 125 g Flour; 125 g Cornstarch; 1 package Baking Powder; 200 g Dark chocolate coating; 200 g white couverture; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

250 g icing sugar I take normal sugar
5 Eggs (size M)
2 packages Vanillin sugar
1/4 l Oil I take 250 g butter and let it melt in the pot. Then let it cool down - lukewarm
1/4 l Egg liqueur
125 g Flour
125 g Cornstarch
1 package Baking Powder
200 g Dark chocolate coating
200 g white couverture
7-10 Tbsp Fat and breadcrumbs

Directions

1
Seven sugars. Beat the eggs and vanilla sugar with the whisk of the hand mixer, adding icing sugar by the spoonful while stirring until the mixture is thick and foamy. Slowly add the oil and egg liqueur and stir.
2
Mix flour, starch and baking powder, sieve over it and fold in until a smooth dough is formed. Grease a ring cake tin (approx. 2 litres capacity), sprinkle with breadcrumbs and fill in the dough.
3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/2 hours. Let the finished cake rest in the pan for approx. 15 minutes, turn out onto a cake rack and let it cool down. Melt the chocolate coating separately on a hot water bath.
4
Let it cool down. Just before covering the cooled cake, reheat the chocolate coating. Cover the cake in strips and allow the icing to set. Results in about 18 pieces.